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WASHBURN 7 CO. 

MAKERS OF 

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WHEAT AND FLOUR PRIMER 



THE WHEAT 

|HB children of the United States cannot know too mnch 
concerning the staple product of the great Northwest, 
and the industry of flour making. These twin indus- 
tries — wheat raising and flour making — give employment to 
many and varied classes of busy workers, from the time of 
planting the seed grain in the rich, deep loam of prairie soil, 
in the spring, till the flour is loaded into cars as the finished 
product of the mills. 

Picture the long and varied processions of workers. There 
are the machinists and tool makers, the farmers, horses and 
blacksmiths, railroad operators, car builders and elevator men, 
the millwrights, engineers and millers, the chemists, bag 
makers, coopers and capitalists, the firemen, porters and team- 
sters who swell the long list of those who find investment for 
their capital or employment for brain or muscle in the wheat 
industry. 

In Minnesota and the Dakotas wheat is sown on fall- 
plowed land as early in the Spring as the season will permit, 
often before the last calls of Jack Frost have been made, since 
it is a hardy grain and can endure cold. 

The farmer does not scatter his seed by hand from a 
basket on his arm, as we see the sower who went forth to sow 
in the old Bible pictures. Instead, he sits comfortably upon 
the seeder — a large machine drawn by horses. This has a seed 



2 W H B A T AND 

■ 
nmvcs, t:. 

Within a fen nnth, 

moisture and sunlight, the tiny germ 
the p -• the 

soil in a 

it to Mother Earth and hold h 
m April to Augu; I 
::^t mam : 
PrOBt, hail and wind, 

ture, all thn 

chinch bugs and weevil, smut, mil 

mold and fun. 

enemies sun and soil ripen the i 

grown anywhe-rc in the world. 

The hum of the i 
and tl '. n tall -ir. 

in which form it awaits the tl.- D the 

smaller farms the win 
it tl.' its the work of tl 

wheat farms it is tlm 

The thn 

the ',. in the Bfc 

as t- 

the mills . 
mar. 

The 

next -his will 



GOLD MEDAL FLOUR 




WASHBURN-CROSBY CO 



STORING THE WHEAT 

All visitors to Minneapolis have seen the iinim : 
tors of the Washburn-Crosby Co. — large, high build 
provided for the grading and si ! the wheat cm 

Let us follow a carload of wheat from the Red River Valley, 

where the finest northern wheat is grown, to the n al W 
burn-Crosby Mills where more than 1 ()(),()()() bushels 
may be consumed in one day in the manufacture 
Medal Flour, the standard brand of the world. 

The cars run on tracks up to the doors of the im: 
receiving elevator where big power shov< n up 

and drop it into a scale hopper from when • the 

concrete tanks later to be elevated and passed through the 
various processes which fit it for reduction to flour. 

THE MILL 

Weeds of many sorts have grown luxuriantly with the 
wheat and their seeds are mingled with the grain, 
these with the wheat would change both the color and fla\ 
our wheaten bread. 

The first task then is to separate the md to 

clean the wheat. We shall use the old. famili 
sifting and aeration. Many siftingS and shakings will rid the 
wheat of all seeds smaller than itself. Drafl 

different points and in varying directions blow away the chaff, 

bits of straw and the light-winged seeds, and a special pn 

of separation takes out the troublesome 
The machine for removing the < 

metallic cylinder on the inside of which arc small indent..' 
just the size and form of the c«>ckle seed. Running thl 



WHEAT AND FLOUR PRIMER 5 

the center of this cylinder is a stationary apron. The wheat 
to be purified is fed into the revolving cylinder, the cockle falls 
into the indentations, is carried round with the cylinder until 
it gets above the apron when it falls by its own weight, is 
caught by the apron and thus separated from the wheat. 

The wheat grains are then scoured clean and bright in 
a rapidly whirling cylinder, brushed still more furiously, 
moistened and washed, that the coats of bran may not be too 
easily powdered but may be separated in flakes. 

Let us examine now our grain of wheat (see illustration). 
Under a powerful microscope we find its golden brown bran 
coats are five in number, which when analyzed show valuable 
cattle food properties and a small percentage of woody fibre. 
At one end we find it still shows a stiff bunch of bristling 
hairy fibres, its invisible beard, for to the eye it is clear and 
smooth. Within these bran coats there is a hard shell of 
glutenous matter yellow and half transparent, and of flinty 
hardness. 

Inside this shell of gluten and merging therewith are 
starch cells, white as snow, resting within a net- work of the 
woody fibre, and we can easily find the germ — small, yellow 
as brown sugar, and both oily and sweet to the taste. 

The process of milling is to remove the bran coats, sep- 
arate the germ and crush gluten and starch to a powder of 
velvety softness. 

From the top stories of the mill, where the cleansing proc- 
esses have been perfected, the wheat, measured by the most 
perfect automatic device, which by the simple principle of 
gravity separates from the flowing stream of grain just enough 
for a barrel of flour (about five bushels), drops to the first floor 
of the mill where the rollers begin their work of crushing. 



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GOLD MEDAL FLOUR 



Scales, for weighing- wheat as it is received. 

Receiving separator, for separating other kinds of seeds from 

wheat. 
Storage bins, for reserve supply of wheat in advance of mill re- 
quirements. 
Mill separator, for further separating foreign seeds from wheat. 
Scourer, for removing dust from wheat kernels. 
Cockle cylinder, for removing all round seeds. 
Wheat washer, for thoroughly cleansing the wheat. 
Wheat dryer, for drying wheat after washing. 
1st break rolls, for rupturing bran, enabling bran and germ to 

be separated from interior. 
1st break scalper, for sifting middlings through bolting cloth to 

separate from bran. 
2nd break rolls, for further loosening the middlings from bran. 
2nd break scalper, for separating more middlings from bran. 
3rd break rolls, for further loosening middlings from bran. 
3rd break scalper, for final separation of middlings from bran. 
Bran duster, for dusting low grade flour from bran. 
Bran bin, for packing bran for shipment. 
Grading reel, for separating middlings by sifting through various 

sizes of bolting cloth. 
Dust collector and purifier, for cleaning and purifying middlings 

by air and sifting. 
Smooth rolls, for grinding purified middlings very fine to flour. 
Flour bolter, for sifting flour from purified middlings. 
2nd reduction rolls, for further grinding of purified middlings. 
Flour bolter, for separating flour from purified middlings of 

second grading. 
Flour bin and packer, for packing flour for shipment. 
Elevator, for raising products to the various machines. 



Illil" R 



which is villi the 

■ •lit and 

■ 

the fine flotu 

through : d fabric 

part 
••.shed and recrushcd and : 

and over the "niiddlin. Hers 

is call ftinga an • riod 

the germ, which, 

ground with flour the aid injun 

its k < • 

'. . 
vioii- 
bolting cloth. 

In tl 

The 
fills bags slip] 

end. 'I" 
hand Btttl ' 

. which hav< 

;>pcd 

with : 

is fitted with needle and thread. 



WHEAT AND FLOUR PRIMER 9 

In the preceding pages we Have shown a sectional picture 
of a simplified flour mill. This was to assist in giving a con- 
nected idea of the milling process as briefly told without 
bringing in many confusing but nevertheless most important 
details. 

Without getting into these complicated matters let us 
pursue the milling feature a little further that we may learn 
some important facts concerning the size and capacity of the 
largest group of mills in the world, those of the Washburn- 
Crosby Co., where Gold Medal Flour is made. 

The daily capacity of the Washburn -Crosby mills is 
40,000 barrels. Bach year the equivalent of all the wheat 
raised on 25,000 farms of 160 acres each is ground into flour. 
Every working day in the year more than 150 cars of wheat 
are consumed, and more than 150 cars of flour and feed are 
shipped to customers. More than 9,000,000 loaves of bread 
can be made daily from the product of these mills. 

Washburn- Crobsy Co.'s experts have searched the world 
over for the latest and most improved methods, have studied 
scientific processes and applied this study and research to the 
construction and equipment of their enormous plant. 

For a number of years a miniature flour mill with daily 
capacity of scarcely one barrel was operated in the Gold 
Medal Flour laboratory. This little mill proved itself a valu- 
able adjunct to the testing facilities, enabling the company 
to grind into flour, samples of wheat offered in their market. 
Thus it could be ascertained before actually making pur- 
chase, whether or not the wheat offered was up to the Gold 
Medal standard. 

The results obtained from the miniature testing mill were 
so satisfactory that it was decided to erect a six story building 






W II 1. R P R I ! 







ir-w Experimental Mill of f> n " 

D invent 

rently ha :c of 

Medal I the machine the 

rimenta] Mill wfc 

Tims the enonnou 

I <>n nni: cesses w 

have 

mill- 
ing plant in tl 

not pnl 



GOLD MEDAL FLOUR 



11 



1 




MILLS.— DAILY CAPACITY 40,000 BARRELS. 

nor grind a pound of wheat until their experts know just what 
the new machine and the wheat will do for Gold Medal Flour. 
In addition, the Laboratory and Testing Room, Chemists, Ex- 
perimental Bakers, Flour Testers and the entire organization 
comprising this great company, is working constantly for the 
high quality of Gold Medal Flour. 

The ambition of Washburn - Crosby Co. is that Gold 
Medal Flour shall hold a customer's trade permanently after 
the first order. Merit, quality and economy to the purchaser is 
the policy which forms the foundation of this great business. 
That it is successful is evidenced by the fact that for years 
the Washburn-Crosby Co. has been the largest flour manu- 
facturer in the world. 



■ 



\v.\ SHBU 



A BOUT BREAD 

What a grand thing f i a . brl erfcct 

batch of bread. She will 1*.- happy when 

mpliahment and every meml>er of l: she 

Ithfnl 
d, wholesome bn 

In another portion of this lx>ok we h.ive ! ome- 

thing of the kernel of wheat and something i : urn- 

Croeby'a Gold Medal Flour. 

can make the best bread from the beat Boi 

BREAD MAKING: By n 

this article, and keeping in mind what we ay 
making, yOU will surely secure ^(K)d results q 

Tlie room wl \ is made during the ocess 

should be kept at an even tempera! 

Have the ml the lame ' .re. In cold 

weather use water enough warmer : 
to 8" In wanner weather have the 

: the ten 

It is always well : turc 

by using a thermometer. Use 

as the temperature basi 

IH hour's time, will come to t; 

is a 

I 



WHEAT AND FLOUR PRIMER 13 

Gluten is that portion of the flour which gives dough its 
rising properties and distinguishes it from all other cereals. 

If you use Gold Medal Flour and the dough rises slowly, 
either it has been mixed too cool or yeast which is not fresh 
has been used. 

YEAST: There are two general methods of bread mak- 
ing, called the Straight Dough and the Sponge. 

In making bread with a sponge, home-made, dry yeast or 
compressed yeast can be used. In a straight dough compressed 
yeast only can be used. Compressed yeast should always be 
fresh when used; it should be brittle and break sharp without 
bending. 

In using dry yeast, it is well to dissolve it in potato water, 
that is, water in which potatoes have been boiled. Scalded 
flour, made by making a thin batter with Gold Medal Flour 
and water and bringing just to a boil while constantly stirring, 
also gives good results. These furnish a ready prepared food 
for the yeast and thus hastens fermentation. 

Yeast develops best in the dough at a temperature of 75 
to 85 degrees. If kept above this temperature ferments be- 
come active causing sour bread. 

It is better to use too much rather than too little yeast. 
The yeast is killed during the baking so has no after effects 
on the bread. 

DOUGH: The dough should not be made too stiff. A 
soft dough is much better. A nice, soft, silky textured dough 
makes a tender, even grained, creamy colored bread that will 
keep moist, as long as is necessary. 

After mixing, the dough should rise about double its 
volume, or until when dented with the finger there is very 
little resistance and the dent will not fill out. 



14 W II B A T A N I) P LO U R I'KIMKR 

In ',. v h — 

just enough l 

brings all I the 

air, which aids tlu th. 

::icvcii tempi 
dough m 
dough be 

STRAIGHT DOUGH: T 
dfic method 

all the ingredient r, makii 

as can be handled conveniently. Tl 

it has become donl n pressed 

the '■■ is then kneaded 

down to force out the gaa and allow* 

a ball It is then moul 

tO tl: 

shortest method <>f bread makii 

ins the ( rt «>f the arhe 

SPONGE METHOD: 
first from flou 

fter which the balance of U 

I 
be used in making pie think 

found, tl h has .• I 

rior : 

the d>>uy'. the qui< k : - the 

D the 
ighl dough. 



GOLD MEDAL FLOUR 15 

IMPORTANT ITEMS: Flour, water, yeast and salt, 
are the necessary ingredients in bread making. However, a 
little lard is a help. It makes a richer loaf and helps to pro- 
duce a silky texture. 

Sugar helps fermentation. It is a yeast food and makes 
it work faster. It also gives to the loaf a nice crust of golden 
brown color. 

Salt is always necessary — first, to control the action of 
the yeast, and finally, for flavor. 

The goodness of a loaf of bread as regards color, flavor 
and texture depends largely on the manner it is handled dur- 
ing fermentation. 

MOISTURE: Water used in bread making gives a good 
loaf, but half water and half milk is better. Use skim milk 
if you wish. The use of milk enriches the bread, giving it 
better color, flavor and grain. The dough should be made 
slightly sticky when mixed because during the fermentation 
period it stiffens up. Too stiff a dough does not make a 
well raised loaf. 

Milk should always be scalded when used in bread making. 
When milk is used, however, the dough rises slightly slower. 
After kneading the dough thoroughly, place it in a large bowl 
or bread pan and let it remain in a warm place until double 
in size. Then knead down and allow to rise to one and one- 
half times its size and form into moderate sized loaves and 
place them in greased pans. A separate pan for each loaf is 
the best, as small loaves bake the easiest and are more sure to 
be thoroughly done. Brush lightly the tops of the loaves with 
water, milk or melted lard. Prick each loaf eight or ten times 
with a long needle. This prevents uneven texture. After 






allowing the nd thirty 

they bavi 

n minutes in the oven turn 
when the 

anything having ^1 in 

I makinj 
wash the- bread-box <>r jar. 

quantity 

about three quart 'Is of 

Leu on the oul . the 

■in inferior floui 

chalky \\ :; Mc. 

There are 11; 

for the body in .. 

than 

graham fl 






WHEAT AND FLOUR PRIMER 17 



RECIPE FOR MAKING BREAD 

STRAIGHT DOUGH 

In cold weather, set Flour in a warm place for three or 
four hours before using — as Flour should never be used cold. 
Use only good fresh compressed yeast, as much depends on the 
quality of the Yeast in making Bread. Do not make the dough 
too stiff. 

Set your Bread to rise in the morning, and follow these rides closely. 
To one (l) quart of lukewarm water (not hot) wetting (composed 
of equal portions of water and sweet milk, or water alone) add two (2) 
half ounce cakes (l oz.) of Compressed yeast, and stir until completely 
dissolved, then add one (l) teaspoonful of salt and three (3) teaspoon - 
fuls of sugar. When salt and sugar are thoroughly dissolved, stir in 
well sifted flour with a wooden spoon until a dough is formed sufficiently 
stiff to be turned from the mixing bowl to the moulding board in a mass . 
(The quantity of flour used to above wetting should be about three (3) 
quarts; to this flour may be added with excellent results, about two 
(2) tablespoonfuls lard, if shortening is desired.) Knead this dough, 
adding, if necessary, a little flour from time to time until it becomes 
smooth and elastic and ceases to stick to the fingers or moulding 
board. Then put it into a well greased earthen bowl, brush lightly 
with melted butter or drippings, cover with a bread towel or blanket 
and set to rise in a warm place for two (2) hours, or until light. As 
soon as light, knead well and again place in an earthen bowl, covering 
as before, and set for another rising of an hour, or until light. As 
soon as light, form gently into loaves or rolls, place in greased bread 
or roll pans, brush with melted butter or drippings, cover again with 
the towel or blanket, and let stand for 40 minutes to an hour or until 
level with the top of the pan and then bake. 



18 W II B A T A N D P LOUR PRIMER 

SPONGE 

In making I 

k in the i ng one 

pint I the 

: home n 

with water. Add flour to m.iV. 

^o be 

::1 not to let it chill. 

DOUGH 

At 6 in the m 

■ 
spoonful- 
Hour to make a m< 

in a 

until Mould 

t in ti 






GOLD MEDAL FLOUR 



19 



THE GOLD MEDAL 
COOK BOOK 



We have provided a very complete Cook Book for the 
use of our patrous and others. 

The latest edition is now ready and contains 75 pages 
with a well designed cover, all substantially bound. 

Over 1,000 recipes are treated fully, the standard recipes 
being arranged in the very best manner and with suggestions 
calculated to bring success. In addition a great many new 
and novel dishes are described. 

Bach book is provided with a silk cord in one corner, 
making it possible to hang the book in a convenient place in 
the kitchen. 



Every package of 

GOLD 
MEDAL 
FLOUR 

contains a coupon 
which, if sent to us 
with 10 cents in cash 
or stamps, will bring 
the book to you im- 
mediately. 







W A S H B U R N 




SAMPLE 
CASE 



Thi 

wheat as it is many 

gether with '. 

ami 

flour mill, m 

ditions. In con* 

m with this 
matter kindl) write 

• 

Mi: 
Minn.. ! 




WHEAT AND FLOUR PRIMER 



A VALUABLE LESSON 



E are anxious that the children who read 
this book remember Gold Medal Flour, 
the name of the brand manufactured by 
Washburn- Crosby Co. Familiarity with 
this name will mean much saving and satisfaction 
in the home which you will have when 
grown to womanhood and manhood. In order 
that you may become thoroughly familiar with the 
three words, Gold Medal Flour, will you now 
endeavor to impress the name firmly in mind by 
saying out loud , five times, slowly and with 
careful emphasis, thus: — " Washburn - Crosby's 
Gold Medal Flour! 
Gold Medal Flour! 
Gold Medal Flour! 
Gold Medal Flour! 
Gold Medal Flour! 
This is a very good lesson to learn. It means 
highest quality in baking — greatest economy, 
and all round household contentment. 

WASHBURN - CROSBY CO. 



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